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Recipe: Harvest Pork Stew

I first tried this recipe a year ago and it is unbelievably good I never realized that adding two apples would give this savory stew such a hint of sweetness.

Harvest Pork Stew Ingredients

  • 2 tablespoons butter or oil

  • 1? pounds boneless pork, cut into 1/2-inch cubes

  • 2 cloves garlic, minced

  • 1 medium onion, chopped

  • 3 cups chicken broth

  • teaspoon salt

  • teaspoon dried rosemary, crushed

  • teaspoon rubbed sage

  • 1 bay leaf

  • 3 cups frozen, cubed butternut squash

  • 2 MacIntosh apples, cored and cubed

  • 2 large potatoes, peeled and cubed

  • 2 cups carrots, peeled and diced

How to Make Harvest Pork Stew

  1. Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.

  2. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.

  3. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Harvest Pork Stew Nutritions

  • Calories: 465.2 calories

  • Carbohydrate: 42.6 g

  • Cholesterol: 80.1 mg

  • Fat: 21.3 g

  • Fiber: 6.8 g

  • Protein: 27.4 g

  • SaturatedFat: 8.5 g

  • ServingSize:

  • Sodium: 364.6 mg

  • Sugar: 10.5 g

  • TransFat:

  • UnsaturatedFat:

Harvest Pork Stew Reviews

  • Excellent I made this tonight in my slow cooker with the pork chunks, red potatoes, onions, baby carrots, and apple (didnt have the squash). It turned out super tender and SO tasty.

  • Delicious I doubled it for big family gathering, put it in 5 qt. pan. Didnt have room to double potatoes and apples, but still great. Everyone loved it and asked for the recipe I added apple cider in addition to/instead of chicken broth and a few dashes soy sauce. I increased salt a bit, added garlic and onion powders in addition to the fresh garlic & onion. The sage and rosemary really complement this dish well Make sure you use very fresh spices, as is the case with any recipe. I also used beef chuck roast since I didnt have pork handy and it was awesome. I look forward to trying it with pork. I also used fresh butternut squash, peeled with vegetable peeler and cubed, since thats all I had on hand. Yummers Oh, and since I like the meat very tender, I simmered the meat with liquids/spices about an hour before adding veggies, then simmered another 1/2 hour. Adding the veggies long after the meat was an excellent idea and helped veggies retain their pretty color and shapes. I cut carrots on the bias for oval shapes instead of cubing, but either would be pretty.

  • This stew was delicious After sauteeing the onion and garlic w/ the pork, I threw in the carrots, potatoes and some mushrooms and sauteed it for a bit longer. Then I poured in one cup of the chicken broth and scraped up all the brown bits before putting it all in the cooker w/ the rest of the broth and spices. I skipped the butternut squash, only because I didnt have any. Would love to try it next time though. At the end I mixed 2 tbsps of flour and a bit of cold water and stirred that in at the end. It made a savory gravy Mmm, Im going back for more....

  • My entire family, iincluding my in-laws loved this. I made due with what I had. I pre-heated the pork as suggested, added the broth, onion, rosemary, sage, 2 cubed apples, baby carrots, red pepper, garlic, mushroom and green peppers. Threw it all in the slow cooker and left it for 4 hours. I ended up having to added a little flour and a can of mushroom soup at the end to thicken it a little but it was delicious.

  • What a wonderful recipe. I did, however, make some changes. I used parsnips and turnips instead of butternut squash and potatoes. And it gave it a lot more flavor. I also thickened it at the end with flour/milk. A wonderful blend of flavors.

  • I used fresh squash and left out the carrots because I didnt have any.Used a combination of Braeburn and Granny Smith apples and left the peels on my potatos cause I like em that way got mixed reviews from the kids, most gave it a 3.5, none HATED it. I thought it got better and better the more I ate. I am thinking it will be even better tomorrow. Thanks for the great recipe.

  • I didnt have any sage or rosemary, so I just seasoned mine with salt and pepper. I added a little apple cider to the pot, and some chopped celery. I really wanted to try one of the dinner in a pumpkin recipes from this site, but I thought the flavors of this stew would go better with the pumpkin than any of the ones in those recipes. I made the stew the night before and simmered it on low for about 1 hour. The next day I used this stew to bake in my pumpkin, and it turned out delicious. I left out the squash and scraped the pumpkin meat into the stew when serving.

  • My family really enjoyed this stew. The flavor of the butternut and the spices was amazing. And its a recipe you can add to or subtract from and make your own We loved it Thanks

  • Really a fine meal, and the pork was extremely tender

  • I tried it with chicken breast instead of pork and it turned out well. I put everything in the slow cooker without any precooking. I also used fresh squash instead of frozen. I liked it but next time Ill try pork for more flavor.Made it a second time with pork and it was ok. I used fresh butternut squash and added some corn but I still think it needs more flavor.

  • Always try recipe exactly as printed first before any adjustments. First time to post review. This stew was just "so so" A little bland. next time will peel the apples, recipe did not say to do so, and skin was objectionable. Also will cook potatoes and carrots a while and add squash and apples only for about 10 min, Squash and apples were mushy. Good flavor, but needed salt.

  • Yum I will make this again, and thats saying a lot for me I used fresh butternut squash and fresh rosemary and I left out the carrots (personal preference). I dont know if I tasted any sweetness from the apple like other people mentioned (I forgot to pay attention, I was too hungry), but anyways it was good. I made a half recipe and it worked out great.

  • This was really good I made it in the slow cooker and used chicken instead of pork (I hate pork, but liked the sound of this recipe). I also used fresh herbs because, completely unintentionally, I had fresh rosemary and fresh sage on hand. I served it with sour dough rolls warmed in the oven. This was very good and tasted very light. Dont skimp on the apple. It adds a hint of sweetness. Thanks for sharing I really enjoyed this

  • I was leary when I started, but this dish is AWESOME As per other reviewers I cooked the pork for 45 minutes for added tenderness Hint: If using fresh butternut squash, wrap it in plastic wrap, jab it with a large meat fork, then nuke it on high for about 5-7 minutes. Let cool a little then cut up. It is much easier to deal with. I also added a few frozen peas at the end just for a little bit more color.

  • Absolutely delicious The apples really round out the flavor of the stew. Dont leave them out. I doubled the spices and added a little flour to thicken it. The perfect thing for a cold winter day.

  • I thought at first I did not know what I was getting myself into. But as I put it together it was beautiful. There were nine family members that I had to feed. But let me tell you that pot was empty, seconds & thirds. It is a great dish. I just added extra than the ingredients asked for. GOOD

  • Pork is not my specialty But this recipe sounded great... AND IT WAS I did tweak it a bit using fresh rosemary sprig instead of dried, 1 yam & 1 red potato and pumpkin instead of butternut squash cause thats what I had. I also added two cups apple cider, 1/2 tsp nutmeg, 1/2 tsp cinnamon and 2 Tbsp of Dark brown sugar. My hunny loved it and said it was to go in the "Favorites" list THANKS

  • Very tasty dish. I made a few changes that help a lot. First, put the potatoes in when you add the broth instead of in the last step. They need as much time as possible. Second, I browned the meat separately then took it out of the pan and cooked the onions, adding the garlic for the last minute or so before adding them all to the broth. This way, the meat and the garlic dont overcook. I also threw in a little pureed chipotle to give it a little zest. I roasted my own butternut squash to add a depth of flavor from the carmelization. All in all an excellent melding of tastes.

  • Im giving this 5 stars because I think it has the basis for a really good recipe, but it is ripe for variations. I used boneless country-style spareribs, cubed, so of course it needed to cook a bit longer. I used Hubbard squash because it was on sale..couldnt find any squash in the freezer section. Two cups of red potatoes rather than russet. Had to giggle at the review that said they didnt care for the stew because they didnt like rosemary. 1/4 ts rosemary? Really. I used about 2 ts fresh rosemary and one ts fresh sage; more salt and lots of fresh ground black pepper. Its what my family calls "homely" food. Not a great looker, but mighty tasty. I think it will be better tomorrow.

  • This was good, but you definitely need to put the apples in only for the last 5 minutes, otherwise they are mush. I tried a little after it was done and I could taste the apples. However, when I served it the next day, the apples just took on the taste of the stew. It was good both times, but I liked the apple flavor of the first day better.

  • This was a hit at our house. My husband follows a paleo lifestyle and we strive to feed our children that way too. This got "5 stars" from him and well definately be making it again. I like some of the others suggestions of using parsnip and mushroom, too. The recipe is great on its own, but I think Ill include them next time.

  • Excellent and easy soup. I substituted parsnips for the potatoes. I was going to use turnips too as another reviewer suggested, but there were no good ones at the store. This is great comfort food and good leftover. This recipe made a lot So we kept enjoying for a few days.

  • The amount of prep involved isnt worth it. It lacks something and is very mushy. Even with doubled spices---it just tastes like chicken broth and sage. Its not bad per se. But not worth the time involved with all the chopping.

  • A potentially good stew ruined by the inclusion of apple, in my opinion. Strange combination of tastes.

  • Parents 5 stars while Kids 2 stars... we rounded up. :)

  • This recipe turned out so good. Ways I changed it: I used chicken instead of pork. I cooked the chicken, garlic and onions for an hour (instead of 20 minutes) to make sure it was nice and tender. I added about 3x the amount of sage and rosemary. I also added garlic powder. Instead of 2 potatoes, I used one potato and 1 yam. I also added 2 stalks of celery. I used fresh butternut squash, instead of frozen. Added the squash and apples in just the last 5 min. so they were just tender. We loved it

  • We love this one. Ive made it the last three autumns in the slow cooker and we freeze the leftovers, but its gone by spring and we talk about it all summer. I do use fresh squash rather than frozen. Oh, and I replace the potatoes with sweet potatoes. Yum

  • Made as listed above. Family was able to eat will not make again. Was bland to us.

  • I think sometimes its the mood a person is in that determines whether you like a dish.....or not. DH thought this was good but I did not like it at all. The apples just didnt work with it for me. I added some sour cream at the end of the cooking time and even THAT didnt save it for me.

  • I made this last night and it was GREAT The flavors were so complementary of eachother. I used fresh butternut squash, the potatoes, and carrots for more substance. But because I added the extra veggies, I used 4 cups of chicken broth, otherwise there wouldnt have been enough liquid. I simmered the pork chunks in the flavored broth for about 45 minutes and by the time the soup was done, the meat was so tender The apples do add a nice unexpected flavor to the soup I highly recommend making this delicious soup. My meat-and-potatoes husband said that hed like this one again...and that says alot

  • I was looking for a simple pork stew recipe with lots of vegetables and was very happy to find this one. It was very tasty and the apples really did complement it well. I left out the squash and sage as I didnt have any, and used golden delicious apples instead of MacIntosh (again, because they were what I had on hand). I also used cornstarch and water, as others mentioned, to thicken it up a bit. My husband and I both loved it, although I thought it could have maybe used a wee bit more seasoning. I think I will definitely try it with the squash next time, and possibly some other vegetables and spices (maybe some fresh parsley and thyme and some sea salt and fresh ground black pepper). It is a keeper though.

  • I really loved the flavor of this, but the last 20 minutes was too long - my squash was a bit mushy and the apples were practically falling apart. I think next time I will not cook it as long and add the apples last - they didnt need that long to cook.

  • Really just average. I added 1/2 tsp of pepper, worcestshire sauce & more salt. That seemed to compensate for the lacking flavor. I also stirred in some milk and a couple tablespoons of flour at the end like others suggested to thicken it up. Those things brought the recipe up to a 4 star but as it is written it is definitely only a 3.

  • This was very good I used the slow cooker; however, I cooked it a bit too long - I would suggest 3 hours tops because my apples disinigrated. My husband likes beef stew better.

  • I followed this recipe as written, including the potatoes and carrots, and found it to be a wonderful addition to my recipe book. We loved the flavor that the apples added. The only thing that I will change for next time is that I will use unpeeled redskin potatoes (instead of peeled Idaho whites) and add some fresh ground pepper. I served with some fresh, hot dinner rolls. The broth was an excellent "dipper". Definately a keeper

  • I used one apple and it was amazing I followed the recipe as written but added sweet potatoes and parsnips (because I wanted to use some leftover ones in the fridge). I also added a little flour mixed with water at the end to thicken the sauce. Seriously, this recipe is perfect and my guests raved about it

  • I made this stew and it was awesome. I added 2 pinches of cinnamon and red pepper flakes to the recipe and it turned out great. I also used 1 yam and 1 regular potato and it worked perfectly.

  • I loved this Savory and sweet. I didnt have the squash- but it was still very tasty. Substituted red onion for a little more punch, then 1c apple cider 2c chicken broth to really bring out that spicy and sweet flavor. Came out a little thin, so I added a corn starch slurry. Definitely will serve up to company before the winter is over

  • Nice stew I didnt have any butternut squash so I used about 5 potatos instead. I did make this in my slow cooker and cooked on low for about 3 hours and on high for 2 hours. I doubled the spices and also added a lot of pepper. I think next time Id add salt and pepper to the pork while Im browning it. Cant wait to try it again when I have the squash. Make sure you do use a nice tart apple. I only had Fuji on hand and could hardly taste them.

  • Loved this recipe as is but added some apple cider as some suggested. I think that the recipe could use extra chicken stock as it seemed very full with pork and veg and not enough liquid. Perhaps thickening may make it more stew like also. I will add kale or other hearty greens next time. I think that would add some color and extra nutrition punch. Overall, a great stew. It was cold and rainy here in Syracuse today. This fit the bill with toasted garlic bread. YUM Thanks for sharing CariCat.

  • The family loved this I used the recipe as a guideline for making a stew out of leftover pork loin. I didnt have chicken broth or white potatoes, so I started by sauteeing garlic and onion, adding 3 cups of water and the herbs (used more of the herbs than called for in the recipe). Then I added the leftover pork, a small amount of leftover roasted squash, apples, sweet potatoes, carrots, and a dash of ginger. I squeezed a little lemon juice in it just before serving to lift the flavors a bit. Delicious, and even tastier the next day Ill try it again, starting from scratch this time, as I was pleased with the combination of textures and flavors.

  • I was not sure about this but tried it and loved it. I dont really like apples in anything other than pie. My husband did not even know there were apples in it. It just gave it such a good taste. Will make again :)

  • I made some changes only because I forgot the recipe and I was going off memory. I cooked the onion with butter and shut off flame when onion was soft. I then added a handful of flour. The mixture was sticky. I then boiled broth (same pan) and reduced heat to let vegetables & apple cook/simmer. (I was using leftover pork so I skipped that part) I also added celery for color and a few shakes of red pepper flakes for a bite. I will make this again & think its better than beef stew... in my opinion. Thanks.

  • GREAT soup I substituted fresh butternut squash and swapped the pork for chicken and it turned out phenomenal

  • I really love this. It even improves with freezing. Instead of squash you can use swede. Absolute topper.

  • I used what I had and improvised for our food preferences.I only gave this four stars because I tweeked it so much. The spices are excellent. Omitted apples and squash and just did potatoes and carrots. The rosemary and sage are what makes this stew I substituted a little basil for lack of bay leaf and it was delicious. I did think it needed about 1c more of liquid. I added 1.5 Tbsp of cornstarch to thicken it some. Will make it again

  • So, can I give this 10 stars? Great recipe I followed the spice measurments exactly. Be sure to do that because the amounts were perfect My husband loved this. I did add some rutabaga because it is awesome with pork. You can also add turnips and/or parsnips and it would be great. My husband loved this stew. Thanks for a GREAT recipe

  • This stew was pretty good I made a couple of changes. I used a copy cat recipe of Prudhommes Poultry Magic on the meat when I browned it and then salt & pepper to taste later. I also used sweet potato instead of white. I hate Macintosh apples so i used Galas that I had in the fridge. I cooked it a little longer than 20 mins after adding the potatoes, squash & carrots. Ill be eating the leftovers today and think it will taste even better Thanks for a stew thats a change from the usual.

  • Awsome stew My family loved it. I did substitute 2 sweet potatoes for the squash. I also more than doubled the rosemary and sage. Used dry white wine to simmer the meat, garlic, and onion before adding the chicken broth. My son declared this his favorite soup that he could eat every day. :-)

  • Delicious Also use this recipe for Squash soup without the pork.

  • Great flavor and love all the ingredients but I wish this was more of a stew broth instead of a soup. Will try again and thicken the broth.

  • This is a great recipe Didnt change a thing. Put it all in the crockpot and had an absolutely delicious dinner. I will make this again and again, Im certain.

  • Delicious I added about a 1/2-1 cup extra water after the first 20 mins (just before adding the carrots and potatoes). I really love this.

  • I liked this recipe but it needed more broth. I used another full cup and it worked out great. But after it cooled there was no broth left. So I would add 2 extra cups of broth if you like it more stew like.

  • The great reviews here led to me making the stew. I followed the recipe and it turned out kind of bland compared to other pork stews that I have made. So I added some allspice and fresh ground nutmeg to this one which made it hold up better.

  • I followed the recipe didnt use potatoes or carrots but had to add cornstarch to thicken as it was more like a soup when done. It was very yummy and the leftovers the next day were SUPERB Stew always tastes better the second day - in my opinion.

  • This was fantastic, i loved the unique flavor of this stew. The only change i made was using summer squash instead of butternut squash. My husband cant stand butternut squash - i would have liked to try it according to the recipe but he woudlnt try it that way. I loved the seasoning and the apple taste in this. Thank you so much

  • Wonderful fall soup/stew. I do prefer using one apple, rather than two. Think it adds just the right touch of sweetness for me. Easy and quick to fix and smells heavenly as its cooking. A new favorite

  • This is a good basic stew recipe. My husband & I gave it 4 stars, but my son only 3. I added some white wine because I always put wine in stew, and increased the seasonings. The pork came out very tender (I used tenderloin cut into chunks). In addition to the veggies in the recipe, I added some parsnip and turnip because I had them on hand. I also added some flour at the end like other reviewers suggested.

  • I have made this twice now and I love it. It is very comforting and makes me feel happy I think I stayed pretty much to the recipe although I did use fresh squash. I have made it stove top and in the slow-cooker and it came out delicious both ways. Last time, the squash started turning brown (still tasted good) so I may try adding them just a bit later on next time.

  • This was very good, better than we expected. We didnt end up using quite as much butternut squash or potato as it called for, it seemed like there was enough in the pot so we stopped chopping. We also used fresh rosemary from our garden instead of dried. We all felt that it needed extra salt and pepper but otherwise it was delicious and hearty and perfect for a cold fall day.

  • Very good, followed recipe for crock pot version. Next time going to add a little extra brown sugar or some apple juice to replace some of the broth to emphasize a little more of the sweetness... the apples didnt make as much difference in sweetness as I was hoping for. Still, nice change from the normal beef stew I make

  • Very good. i made it mostly as written; used fresh squash and fuji apples, cause thats what i had on hand. the 40 minute cooking time is way too short - a minimum of two hours would be more accurate. otherwise, it was good enough that my daughter who doesnt eat pork, and her boyfriend, who doesnt eat fruit and meat together, both polished off their bowlfuls. this made 8 servings, which comes out to 7 pts on ww, for anyone who is interested.

  • Love it, but I find that the apples, especially Macs, just go to mush. I used dried (dehydrated) apple rings instead and they held together and looked really nice. (Always like ways to use up the apples from my backyard tree.)

  • This is an unusual and tasty stew. I havent tasted anything quite like it. The recipe makes a lot of stew - consider halving. The timing of cooking the ingredients is off in the recipe. The challenge is to cook the ingredients so that they all become tender at the same time. Another reviewer suggested a good order. I tried my own but my timing was off since the butternut squash turned to mush. Maybe that was the intent of the recipe, because ut added creaminess, but i think it would be better as a distinct ingredient. Timing may be crucial to the perfect execution of this recipe.

  • Great recipe I added bacon/pork belly and doubled the herbs/spices. I started by cooking up some diced bacon (about 12 ounces). I then removed the bacon, drained off most of the grease to use in cooking the pork. I lightly seasoned the pork with some Applewood seasoning. The combination of bacon and the applewood seasoning added a great amount of flavor. At the end I added a little flour to thicken up the sauce. It was a little salty, so I recommend cutting out the added salt since there is plenty of salt in chicken stock, bacon and the applewood seasoning I used.

  • You could also add brussel sprouts to this for added color, nutrition, and taste ;)

  • This was so good and so good for you I used yams instead of the squash. I also added a little bit of apple cider. Everyone loved it. I cant wait to try the leftovers tomorrow.

  • I followed the slow cooker recipe and it was bland. I tried to doctor it up a bit......juice was good after adding lots more spices, my pork was good (I used center cut chops bc that is what I had) The veggies were soft and mushy. I took the meat out and froze the juice to add to soups. Wont make this again.

  • Normally love pork and apple stuff, but I didnt like this. The flavors didnt work for me. Granted, I didnt use sage. But, I did add lots of salt and a little sour cream to my bowl, and that helped a little.

  • Very good stew. I am making it for the second time tonight. I always add some corn to the mixture and instead of apple, I add about 1/4 cup of good quality apricot preserves. Yummy

  • Very nice taste. I used green beans instead of squash since thats what I had. It would have been better with the sweetness of squash. I was concerned that there was not enough liquid, and it was definitely more veggies and meat than broth. The broth was thin, but squash might have thickened it. I also just used poultry seasoning instead of the individual spices. My 4 year old LOVED it. I will make again. Great way to use leftover pork.

  • We really liked the flavor but the cooked apples had a texture I just did not like.

  • My wife does not care for cooked carrots or squash so I added extra potato and mushrooms. It was not as attractive as it would have been with the more colorful ingredients, but it was delicious.

  • GreatFollowed the recipe up to adding sage and potaotes.Used a bag of frozen butternut squash w/sage ravioli.Did not have apples but did use the carrots.Delicious

  • WOW This was awesome. My husband says this is the new favorite stew recipe I had trouble finding the right apple, so I used Fuji. I did find that I need to add the squash & the apples very late, or they got mushy, but still was good.

  • Just finished my first bowl and i love the clean flavors of the vegetable which allow the pork to shine thru.I doubled everything but the pork.

  • Im so sorry; but, I hated this. To be fair, I Rosemary is not my favorite herb and I have only ever had butternut squash mashed with butter and sugar. I made this exactly as written in the crock pot. I think if I omitted the rosemary and squash and added a bit of something else and thickened the broth to compensate for the missing...oh never-mind. Thats too much work to re-write a recipe. This just did not make the cut for us.

  • I added sweet potatoes (along with some regular) and it came out great - everyone loved it.

  • I made this a couple of days ago but didnt get to have for dinner until last night. It was a really tasty, healthy dinner. My family & I really enjoyed it. I increased the recipe a little since I had a larger cut of meat & used a whole box of chicken broth,etc. When I reheated, I tasted & decided to add about a t. of brown sugar & also grated in a small amt. of nutmeg & sprinkled a little cinnamon. I would definitely make this again. It was good as the recipe was written, but just added my own touches at the end. I also think, as with any soup, it helped the flavors to blend by having it the second day (although this was due to an unexpected circumstance). I loved having something that was this good & also so full of healthy vegetables, fiber & lean meat

  • I loved this recipe I was expecting a decent flavor and just picked this as something to do with some of the massive butternut squash I had purchased. The sauce was so flavorful (even though I forgot the garlic, which Ill probably leave out in the future too). Ill definitely be making this again

  • I made this recipe for my family and we just love it. I used fresh herbs and Ida Red apples rather than macs. Im on weight watchers and this was a great meal for only 8 points.

  • I made this recipe in the crockpot and was rather disappointed in it. The flavor was bland and it just didnt seem like a cohesive dish. Reheated some the next day in the skillet and added additional seasonings to spice it up a bit, served it over couscous and it was much better. I doubt I would make it again though.

  • Good

  • Great recipe I didnt have the squash but I added everything else. I was a little nervous about the apples and how the kids would like it but they didnt seem to mind I added a little thickening agent to it in the end too make it a little thicker and it was lovely Ill definatley make it again

  • Made it to the T. Had fresh squash, so I baked it first then added to pot. It needed a lot more seasonings I just added to taste. Family really liked it. A nice change from beef stew.

  • Not a bad stew, it is comfort food but lacks alot of flavor & I just hate to add a ton of salt to gain that flavor back. I did add the potatoes which I suggest omitting as they just add extra starch. Do add the carrots - they add color & flavor and you could even add a little chopped parsley for color. I wouldnt make again, sorry.

  • I followed the recipe exactly. Was fabulous I wasnt sure if everyone would like b/c everyone doesnt love squash, but everyone devoured it

  • I made this last night and thought it came out great. I skipped the apples, added sliced baby bella mushrooms and I used fresh butternut squash instead of frozen. I also sprinkled the pork with salt, pepper and flour before cooking. Served over rice. Definitely a keeper

  • I had leftover pork tenderloin and butternut squash from the garden, searched recipes and found this. It was amazing Everyone loved it, definitely going to become a regular meal Comfort food with wonderful flavours :)

  • Very good. Thanks for the recipe

  • This is ok, kind of plain but I wanted to try something different. Needs something.....

  • Excellent Stew. I took the advice or a previous reviewer and let the pork cook in the just the liquid portion of the recipe for a little over an hour. This made the pork melt in your mouth tender. I added an extra half cup of water to compensate for the extra cooking. I chopped fresh sage leaves and added a generous portions at least 10 leaves. The taste of the fresh sage and the apples was outstanding. I cooked all the vegetables for 20 min as the recipe calls for. I did however use fresh butternut squash andadded the squash about 15 min before the recipe was done instead of 20 min. I also added a little bit of cornstarch dissolved in cold water to thicken it especially since I added extra water. Instead of putting potatoes in the stew I served it with a side of roasted garlic mashed potatoes. The mashed potatoes complimented the stew as it gave you something to eat the gravy with. I will definitely make this again.

  • Really interesting combination of ingredients, but I have to agree with previous reviews, that it would need some more spices. And it took me quite long to cut all the vegetables and the pumpkin. Anyway it tasted interesting but as a tip to the others: Add more spices and maybe get someone to help you with the preparations :)

  • I didnt have any squash but this still turned out fantastic. I prepared it in my pressure cooker.

  • This is a delicious healthy one pot meal. Its comforting and is a huge variation from the usual pork dishes I make. I used low-sodium chicken broth so I would imagine it would be even better with regular broth. Thank you for sharing this recipe.

  • Not bad, but not quite what I was hoping for.

  • Pretty good. Made as written, except I cooked the pork for 45 minutes before adding the vegetables to make it more tender.

  • Time consuming but worth every minute of it. I had to make something for dinner and had all do to do it since Im unemployed now and it turned out wonderful. Drink beer while making this.

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